| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 12 | Wedges of fresh honeydew | |
| melon about 1 1/2 inches | ||
| thick | ||
| Salt and pepper | ||
| 8 | Thin slices of Prosciutto di | |
| Parma | ||
| 4 | c | Fresh arugula, washed |
| stemmed and patted dry | ||
| Drizzle of extra-virgin | ||
| olive oil | ||
| 3 | oz | Pieces of |
| Parmigiano-Regginao | ||
| cheese | ||
| 1/4 | c | Balsamic Syrup, recipe |
| follows | ||
| 3 | c | Balsamic vinegar |
| EMERIL LIVE SHOW #EMIB13 | ||
| FOOD OF EMILIA ROMAGNA | ||
| ITALY |
INSTRUCTIONS
Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange three prosciutto wrapped melon around each mound of greens. Shave the cheese over the greens. Drizzle each salad with the Balsamic Syrup. Yield: 4 servings Balsamic syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely. Yield: about 1/4 cup Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 6472
Calories From Fat: 984
Total Fat: 112.1g
Cholesterol: 149.7mg
Sodium: 5745.8mg
Potassium: 28576.5mg
Carbohydrates: 1301.4g
Fiber: 97.8g
Sugar: 1116.4g
Protein: 143.5g